Tuna Pomodoro

Description:

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Ingredients:

8 ounces whole-wheat spaghetti

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

2 anchovies, minced (optional)

1/4 teaspoon crushed red pepper, or to taste

1 28-ounce can diced tomatoes

1 6-ounce can chunk light tuna, drained and flaked

2 tablespoons thinly sliced fresh basil

Preparation:

1

Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.

2

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.